When I was chatting with my friend Yammie about making cakes last week, she recommended adding Earl Grey flavor into the them. I just happen to have two Earl Grey tea bags in my pantry. So I decided to bake something new. This cake was basically just my basic chiffon cake, but tea-infused. I’ve refrained from using refined sugar recently as I want to establish a healthier eating habit. I made the cake gluten-free by switching to brown rice flour.
上星期與友人Yammie交流做蛋糕的心得時，她介紹EC用伯爵茶做蛋糕，剛巧廚櫃內還有兩個伯爵茶包，於是EC便順手拿來做蛋糕。其實這是EC慣用的基本戚風配方，只是加了伯爵茶而已。EC想家人吃得健康一些，所以已經捨棄精煉過的白糖，而今次使用的是糙米粉，所以對麩質敏感的朋友們也可食用。
Gluten Free Earl Grey Chiffon Cake
伯爵茶糙米戚風蛋糕
For 7″ tube pan
7“中空模份量
Ingredients
For the Earl Grey Milk Tea
2 Earl Grey teabags (I used Twinings)
90 g milk
For the Cake
75 g brown rice flour
1/2 Earl Grey teabag
4 large egg yolks
55 g earl grey milk tea
50 g grapeseed oil
4 large egg whites
60 g fine Demerara or granulated sugar
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
材料
伯爵奶茶
伯爵茶包(EC用Twinings) 兩個
牛奶 90克
蛋糕體
糙米粉 75克
伯爵茶包 半個
蛋黃(大蛋) 4個
伯爵奶茶 55克
葡萄籽油 50克
蛋白(大蛋) 4個
原蔗糖(幼粒)或細砂糖 60克
他他粉 1/2茶匙
註：EC用的大蛋每隻淨重約50克
Directions 做法
For the Earl Grey Milk Tea 伯爵奶茶
In a saucepan over low heat bring milk to a boil. Remove from heat. Empty the contents of the Earl Grey teabags and pour into the milk. Cover and steep for 10 minutes. Allow the tea to cool completely. Strain tea into a bowl and measure 55 grams.
牛奶放小鍋中用小火煮滾後離火，剪開茶包倒進茶葉後蓋上蓋子待十分鐘，放涼後用濾網把茶葉隔掉，取55克奶茶備用。
For the Cake 蛋糕
Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/160ºC.
分開蛋白和蛋黃，放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份)，焗爐預熱325ºF/160ºC。
For the yolk batter, sift brown rice flour into another mixing bowl. Mix well and make a well in the center. Add oil, Earl Grey milk tea, tea leaves and egg yolks to the well and whisk gently until combined. The mixture will thicken up on its own.
糙米粉過篩放入另一鋼盆中，將粉往周圍撥成粉牆狀，將油、伯爵奶茶、茶葉和蛋黃倒入粉牆中央，輕手用蛋拂攪拌成蛋黃糊備用，蛋黃糊會自行變得稠身。
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡，加入他他粉繼續打至蛋白組織變細密，分次加糖打至有光澤及企身，蛋白霜拉起時呈尖長而末端僅輕微下垂狀。
Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡。
Pour batter into the tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將麵糊倒入戚風模中，將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。
Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan and cool on a wire rack.
放入焗爐焗30至35分鐘或至竹籤插入蛋糕中心取出後不沾麵糊，不同焗爐可能要不同時間，請自行調節，取出後將蛋糕連烤模從半空往枱上捽幾下將困於蛋糕內的空氣震破避免蛋糕回縮，在鋼架上倒扣放涼後可脫模。
I unmold the cake without using any tools but only with the help of gravity. The following is my video demonstration.
EC脫模時不會使用任何工具，靠的只是地心吸力，以下是模徒手脫模方法短片示範。
The Demerara sugar that i use is a bit coarse. I would grind them into smaller crystals with my food processor before using. I store them in an airtight glass jar.
EC用的原蔗糖是粗粒的，為了方便使用，EC會用食物處理器把糖磨成幼粒，然後用密封玻璃瓶子儲存。
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